In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

In a large bowl, use an electric mixer to cream the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy.

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.

Add the mashed bananas to the wet mixture, mixing until combined.

Gradually add the dry ingredients to the wet mixture, stirring just until no streaks of flour remain. Do not overmix.

Stir in the banana pudding mix until just combined, ensuring an even distribution throughout the dough.

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Once cooled, store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a sealed container for up to 3 months.